Thai Green Curry, Recipe
One of Thailand's most popular dishes is the green curry, a fragrant paste that combines an array of fresh herbs and spices. This is a recipe I have based on one of my favourite Sydney restaurants Longrain and ex-head chef Martin Boetz's green curry paste recipe. I have simplified it in parts to make it an easy afternoon cooking project that anyone can make at home.
The recipe can be found in the Modern Thai cookbook available for purchase here
1 medium red onion, sliced into quarters and peeled
6 cloves of garlic peeled
4cm piece of galangal root, peeled
2 stalks of peeled lemongrass ( white section only)
2 Tsp of salt
1 bunch of coriander roots, cleaned and scraped
6 Green long chilies (de-seeded)
6-8 Birds eye red chilies ( this is to taste, add more if you prefer a stronger kick)
1 Tsp of turmeric powder
1 Tbsp of shrimp paste
1 zest of a kaffir lime
1 tbsp of ground cumin
1 1/2 tbsp of ground coriander
1 tbsp of cracked black pepper
Place all the ingredients into a food processor and whiz until combined to a fine paste. Make sure to scrape the sides of the processor down and that all ingredients are combined well.
This will make about 1 1/2 cups of paste. With any leftover overs, place in freezer bags and keep on hand for easy-mid week curry meals
To turn the paste into a complete meal simply add your favourite protein of choice ( beef, chicken, seafood, etc) a splash of fish sauce, some fresh vegetables ( snake beans and snow peas work really) 1 teaspoon of brown sugar and coconut milk/cream. Serve over rice and you will never want to buy take- away again!